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Spicy hot dogs with sweet and sour glaze recipe

Spicy hot dogs with sweet and sour glaze recipe

12 ratings

The whole family will love these spicy hot dogs, which are coated in a delicious sweet and sour glaze for extra tastiness and are perfect for a BBQ. See method

  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 611 calories / serving


  • 4 Tesco Finest fiery habanero pork hot dogs
  • oil for brushing the barbecue bars or griddle
  • 4 brioche hot dog rolls, halved
  • 1 spring onion, finely sliced, to serve
  • 15g (1/2oz) coriander, leaves picked, to serve
  • 1 tbsp dark soy sauce
  • 1 tbsp white rice vinegar
  • 3 tbsp ketchup
  • 2 tbsp golden caster sugar
White rice can always be swapped for brown (check cooking instructions for timings)

Each serving contains

  • Energy

  • Fat

    42g 60%
  • Saturates

    10g 51%
  • Sugars

    43g 48%
  • Salt

    1.8g 29%

of the reference intake
Carbohydrate 41.7g Protein 18.1g Fibre 1.9g


  1. In a small bowl, mix together all the glaze ingredients. Drizzle half over the sausages and then use a pastry brush to coat all sides. Clean the pastry brush thoroughly.
  2. Brush the bars of a preheated barbecue or griddle with oil. Cook the sausages over a medium heat for 25-30 minutes until cooked through, turning and brushing with the remaining glaze occasionally.
  3. Meanwhile, lightly toast the cut sides of the buns on the barbecue.
  4. Serve the sausages in the buns scattered with the spring onion and coriander.

See more Barbecue recipes

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